Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4
This vegetarian dish never fails to impress everyone around the dinner table. It is similar to the classic Cashew chicken, but instead of chicken, we use cauliflower. The same taste, amazing flavors, but a vegetarian variety. Enjoy this sticky, sweet, and thick cashew cauliflower served with rice for a simple and quick meal that even your fussiest eaters will love!
Ingredients
Cauliflower:
1/2 c. cornstarch
1 large cauliflower, washed, and cut into florets
Sauce:
1 c. cashews, roasted and unsalted
1/2 c. water
1/4 c. soy sauce
1 tsp cornstarch
1/4 c. ketchup
2 cloves garlic, minced
2 tbsp brown sugar
1 tsp fresh ginger, grated
1/4 tsp dried red chili flakes
1/4 tsp ground black pepper
How to make Cashew Cauliflower
Cauliflower:
Step 1: Prepare the oven. Preheat it to 350 degrees. Using olive oil, lightly grease a shallow baking dish and set aside.
Step 2: Into a large bowl, place the cauliflower and toss in half a c of cornstarch. Gently toss the cauliflower florets using your hands until fully coated.
Step 3: Lightly shake the excess cornstarch off the florets and place them into the prepared baking dish. Place in the preheated oven and bake for about 10 minutes.
Sauce:
Step 4: In the meantime, stir the water and cornstarch in a bowl or large measuring cup until completely dissolved. Then, add the rest of the sauce ingredients and mix well. Set aside.
Step 5: Once the cauliflower florets are done baking, take them out of the oven and pour the sauce over them. Using a small wooden spoon, gently move the cauliflower around to make sure the sauce gets underneath the florets. Return to the oven and resume baking for about 5 minutes.
Step 6: Remove from the oven when done and add the throw in the cashews. Into the cauliflower and sauce, lightly stir the cashews. Resume baking for another 15 minutes.
Step 7: When done, serve the cashew cauliflower right away. Enjoy!
Nutrition Facts:
Calories: 345 kcal | Carbohydrates: 47g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Sodium: 1020mg | Potassium: 939mg | Fiber: 6g | Sugar: 15g | Vitamin A: 115IU | Vitamin C: 102mg | Calcium: 73mg | Iron: 4mg
Ingredients
- Cauliflower:
- 1/2 c. cornstarch
- 1 large cauliflower, washed, and cut into florets
- Sauce:
- 1 c. cashews, roasted and unsalted
- 1/2 c. water
- 1/4 c. soy sauce
- 1 tsp cornstarch
- 1/4 c. ketchup
- 2 cloves garlic, minced
- 2 tbsp brown sugar
- 1 tsp fresh ginger, grated
- 1/4 tsp dried red chili flakes
- 1/4 tsp ground black pepper
Instructions
Cauliflower:
Step 1: Prepare the oven. Preheat it to 350 degrees. Using olive oil, lightly grease a shallow baking dish and set aside.
Step 2: Into a large bowl, place the cauliflower and toss in half a c of cornstarch. Gently toss the cauliflower florets using your hands until fully coated.
Step 3: Lightly shake the excess cornstarch off the florets and place them into the prepared baking dish. Place in the preheated oven and bake for about 10 minutes.
Sauce:
Step 4: In the meantime, stir the water and cornstarch in a bowl or large measuring cup until completely dissolved. Then, add the rest of the sauce ingredients and mix well. Set aside.
Step 5: Once the cauliflower florets are done baking, take them out of the oven and pour the sauce over them. Using a small wooden spoon, gently move the cauliflower around to make sure the sauce gets underneath the florets. Return to the oven and resume baking for about 5 minutes.
Step 6: Remove from the oven when done and add the throw in the cashews. Into the cauliflower and sauce, lightly stir the cashews. Resume baking for another 15 minutes.
Step 7: When done, serve the cashew cauliflower right away. Enjoy!
